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Triple Chocolate Scones Recipe

Who’s in the mood for Triple Chocolate Scones? I cannot tell you how many times I’ve walked into a local coffee shop and bought scones. While scones are delicious, they are also expensive. I felt like after the 100th time I bought one, it was time to make my own. This is where the motivation for Triple Chocolate Scones came in. These are the knock your socks off kind of scones. The kind of scones that people sacrifice their souls for the recipe. I’m kidding about that last part. However, I’m not kidding about how delicious these are.

It’s one thing to have chocolate scones, but triple chocolate scones. Come on. With all this being said, you can’t compare these scones to ones you buy at the coffee shop because these are way better. Heck, the coffee shop might start buying scones from you. Get this recipe out and make it with the family, they’ll love it. I love having scones around the house for us to eat. They’re quick and just plain yummy!

How to make Triple Chocolate Scones

Preheat oven to 375F. Line a baking pan with parchment paper and set aside. On a cutting board, cut butter into cubes, being careful not to touch it too much, as the body heat from your fingers will begin the soften the butter.

Add in the cubed butter and pulse until mixture resembles coarse crumbs, or use a pastry cutter to cut the butter into the flour mixture. The food processor method is much less messy and speeds up the preparation process.

In a liquid measuring cup, whisk together heavy cream, egg, and vanilla extract. Slowly pour into the food processor while it’s blending on the lowest speed until the dough comes together. Dump it out onto a floured work surface and knead in the chocolate chips, once again being careful of touching too much to melt the butter and chocolate chips.

Divide the dough in two and shape each portion into an 8-inch circle that is about a 1/4 inch thick. Slice each circle into 8 equal wedges and place on the prepared baking pan, leaving a little space to expand as they bake.

Bake for 18-20 minutes and transfer to a cooling rack.

Combine the ingredients for the glaze while the scones are baking, sifting the confectioner’s sugar and cocoa powder to avoid clumps. Using a hand mixer, mix until frosting is smooth.

Let scones cool for 5-10 minutes before drizzling the glaze over the top of the scones.

For the Glaze:

Directions

Preheat oven to 375F. Line a baking pan with parchment paper and set aside. On a cutting board, cut butter into cubes, being careful not to touch it too much, as the body heat from your fingers will begin the soften the butter.

Add in the cubed butter and pulse until mixture resembles coarse crumbs, or use a pastry cutter to cut the butter into the flour mixture. The food processor method is much less messy and speeds up the preparation process.

In a liquid measuring cup, whisk together heavy cream, egg, and vanilla extract. Slowly pour into the food processor while it's blending on the lowest speed until the dough comes together. Dump it out onto a floured work surface and knead in the chocolate chips, once again being careful of touching too much to melt the butter and chocolate chips.

Divide the dough in two and shape each portion into an 8-inch circle that is about a 1/4 inch thick. Slice each circle into 8 equal wedges and place on the prepared baking pan, leaving a little space to expand as they bake.

Bake for 18-20 minutes and transfer to a cooling rack.

Combine the ingredients for the glaze while the scones are baking, sifting the confectioner's sugar and cocoa powder to avoid clumps. Using a hand mixer, mix until frosting is smooth.

Let scones cool for 5-10 minutes before drizzling the glaze over the top of the scones.